Instructions: Combine the honey and 1/4 cup water in a saucepan and slowly bring to a boil, add the lemon juice and the sesame seeds. Gently boil until it reaches the soft ball stage (234 to 238 degrees) on a candy thermometer.

Brush a parchment lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared pan. Set aside to cool.

Turn the candy out onto a cutting board, peel off the paper, and, with a sharp knife, cut into workable pieces.

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